Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.

Stir chicken into vegetable mixture; return to boiling. Remove from heat. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture. Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape.

Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.

* Lower Sodium Recipes have a sodium level at least 25 percent lower than the average sodium level among recipes on this site. Lower Calorie Recipes have a calorie level at least 25 percent lower than the average calorie level among recipes on this site. High Fiber recipes contain at least 20 percent of the recommended daily value (5 grams) of fiber per serving.
* See nutrition information for fat, saturated fat, sodium and cholesterol content.